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Frank must be working on the DL for Bon Appetite! I got my new issue, and there is an article about the United States of Chili

Chili con Carne
Bon Appétit | February 2011

: Makes 8 servings

active time: 1 hour

total time: 11 hours 45 minutes

Home turf: Texas
Local flavor: Chili is practically a religion in Texas. The thick, meaty "bowl of red" dates back to San Antonio in the 1820s....
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Ingredients
4 tablespoons vegetable oil, divided
4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
2 medium onions, chopped
1 head of garlic (about 15 cloves), peeled, chopped
1/2 cup ground ancho chiles
2 tablespoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 12-ounce bottle dark beer
1 28-ounce can diced tomatoes in juice
2 teaspoons dried oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa (corn tortilla mix)
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Chopped fresh cilantro
Diced fresh tomatoes (optional)
Sour cream (optional)


Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.
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PreparationHeat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.

Divide chili among bowls. Top with garnishes and serve.

So, what do you think, Oh Chili King?

Sorry, been out of State since Monday, just got home...Kurt, stay warm! A good bowl of red will help, I left Indianapolis this morning 0 degrees with a 15 below chill factor...brrrr! Now home is sunny 35* Texas.

The Allspice, cinnamon, & cloves seem funky but the small quantities make you wonder "why" I might give it a whirl when I have time. It has potential.

I use allspice a lot in beef dishes and soups. It adds a little "sumpin sumpin" and a little goes a long way.

FranK!

Kenji Alt is on-board... Link to Food Lab Recipe for "Real Texas Chili Con Carne" with ABSOLUTELY NO BEANS

I think that Kenji should develop a recipe for "Springfield, Illinois Chilli With Burned Suet and Beans".

Tim

"Kenji: The last time I tackled chili was nearly two years ago, and boy, what a contentious post that was! It's always a gamble to call something "the best ever," but to use that expression to describe chili—perhaps the single most contentious, zealotry-inducing, divisive food in the country—is just asking for trouble."

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"And the lame shall walk and the blind shall see!"
God

And all is right with the world again!

I assume he's referring to time spent with the dictator over at "the publication not to be named?"

Amy

It appears that Kenji’s path to enlightenment was paved with some coin of the realm courtesy of the Texas Beef Council.

There is no evidence that his core belief that “beans are as integral, if not more so, than the beef to a great bowl of chili…” has changed. He remains a food evolutionist, and the “The Best Chili Ever” is his alone.

And may it stay that way...

Note the word "Real"...Real trumps "Best"